Ingredients
1 tbsp. vegetable oil
1 cup chopped red &/or yellow bell peppers (may use green but i prefer the others)
3 cloves garlic, minced
1tbsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. ground cinnamon
One 14-1/4 ounce can whole peeled tomatoes, undrained
1 can black beans drained
1 can white kidney beans (aka cannelini ), drained
1 can pinto beans, drained
1 small bag of frozen corn (or from a can, drained)
1 cup water
1 tsp. sugar
1/4 tsp. ground sage
1/4 tsp. salt, or to taste
1/4 tsp Tabasco (optional)
1 cup diced carrots (optional)
1/3 cup chopped fresh cilantro (optional)
Preparation
In a large stew pot, heat oil over medium-high heat. Add peppers and garlic. Cook, stirring until vegetables are softened, about 2 minutes. Stir in chili powder, cumin and cinnamon until absorbed.
Add tomatoes, breaking them up with the back of a spoon. Add the beans, corn, water, sugar, salt, sage and Tabasco. Cook, uncovered, stirring occasionally, for 15 minutes. Stir in carrots and cilantro. Cook, uncovered, 10 minutes longer or until vegetables are tender and stew in thickened.
Serve.
